EP0334568A2 - Nahrungsmittel und Verfahren zu derer Herstellung - Google Patents
Nahrungsmittel und Verfahren zu derer Herstellung Download PDFInfo
- Publication number
- EP0334568A2 EP0334568A2 EP89302701A EP89302701A EP0334568A2 EP 0334568 A2 EP0334568 A2 EP 0334568A2 EP 89302701 A EP89302701 A EP 89302701A EP 89302701 A EP89302701 A EP 89302701A EP 0334568 A2 EP0334568 A2 EP 0334568A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- dough
- crust
- filling
- piece
- area
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
Definitions
- the present invention relates to a food product and a process for its preparation.
- this invention relates to snack-type products comprising a piece of dough and a filling applied to said piece. Examples of these dough products are pizzas, filled sandwiches etc.
- the present invention provides a process for the preparation of a food product comprising the steps of subjecting a piece of dough to treatment such that an outer crust is formed on only part of the piece, and applying a filling to the piece of dough such that the filling is in contact with at least part of the outer crust area but substantially not in contact with an outer non-crust area of the piece, i.e. that part of the surface of the dough which has an open, porous texture and appearance.
- the piece of dough is treated so as to form an outer crust, the dough is then is divided into at least two parts, and the filling is applied onto the outer crust area of at least one of these parts.
- part of the outer crusty surface is removed, to provide a non-crust area, e.g. by scraping or cutting to a depth where the dough has an open porous (i.e. non-crust) texture, and then applying a filling to at least part of the crust area which has not been so removed.
- a piece of dough is treated whilst under constraint over at least part of its surface so as to inhibit the formation of an outer crust over that part of the surface whilst an outer crust develops over the remaining surface, and then applying a filling to at least part of the surface where the outer crust was developed.
- the dough to be used in a process according to the invention can be any edible dough material, preferably the dough material is an expandable material for instance a starch based dough such as a flour paste, batter, mashed potato, cake dough, scotch pancake batter, pastry dough, pie dough etc.
- the dough comprises leavening agents or is aerated previously to provide an aerated product; most preferred is the use of a bread-type dough. Use of this facilitates the development of an attractive open texture of the non-crust areas of the final product.
- leavening agent e.g. yeast
- water water in the dough to facilitate the development of outer crust and non-crust areas on its surface.
- the shape of the piece of dough prior to crust formation is preferably such that the treated piece is easily divisible into at least two parts, or can be otherwise treated to form the crust and non-crust areas.
- Suitable dough shapes for manufacture of the dough product include, for instance, scotch pancakes, crescents, muffins, buns, etc.
- Advantageous is the use of a sheet of dough, which provides level outer crust areas which allow the application of a viscous filling without the occurrence of substantial dripping.
- the treated pieces of dough can be stored before further processing by sealing them quickly in moisture proof bags and subsequently freezing them.
- the dough pieces on defrosting after 14 days are of sufficient quality to be further processed.
- Such a technique is useful, for example to build up a stock of dough pieces at manufacturing plant, or to transport the dough pieces elsewhere for further processing.
- the dough pieces become less flexible after freezing and defrosting, and therefore if the dough pieces are to be sliced during further processing it may be advantageous to slice the dough pieces before freezing.
- the treatment of the piece of dough such that an outer crust is developed is preferably a heat treatment such as frying, baking etc.
- Other techniques, such as microwave setting and surface drying, could also be used for forming a crust.
- Most preferred is the use of an at least partial baking treatment for developing an outer crust.
- any division of the treated pieces of dough is preferably such that each part has an outer surface which is partly constituted by a crust area and partly constituted by a non-crust area, both types of surface areas being a substantial part of the outer surface of each part.
- a particularly useful method of dividing the piece of dough is the lengthwise division into at least two parts.
- this method is used for dividing a slice of dough into two parts, possibly said two parts will be generally identical, each having one flat, non-crust area, including a flat side.
- the filling can be composed of any food material conventionally used for filling dough products such as, for instance, cheese, meat, confectionary fillings, sauces, pizza fillings, vegetable pieces and other meal components.
- the filling is a moist filling such as, for instance, a bechamel sauce or a pizza filling.
- a particularly interesting aspect of a process of the invention is the possibility of preparing a sandwich-type food product.
- sandwiches are constituted by two slices of bread having an edible filling in between.
- Sandwiches are usually either directly eaten or consumed after a heat-treatment, e.g. toasting.
- a sandwich-type food product is prepared according to the invention by combining two parts of treated dough and applying a filling between these two parts, wherein the filling is in contact with the crust outer area of the two parts and substantially not in contact with the non-crust outer area of the parts.
- a convenient way of preparing such a sandwich involves the parbaking of a slice of dough, preferably bread dough, lengthwise dividing said slice into two substantially identical thinner slices, applying a filling to the crust flat side of one of said slices and combining the second slice with said first slice in an orientation such that the crust flat side of the second slice comes into contact with said filling, thus forming a sandwich.
- Such sandwiches can advantageously be prepared for consumption in a toaster, giving a non-soggy inside and a non-crusted, open, interesting bready texture on the outside of the product.
- Fig. 1 shows a slice of bread dough 1 after parbaking, having a crust 2 on its entire outer surface.
- Fig. 2 shows the two slices resulting after lengthwise division of the slice of Fig. 1, each slice having an outer crust area 3A and 3B and an outer non-crust area 4A and 4B.
- Fig. 3 shows a sandwich which is prepared by applying a filling 5 to the crust side of one piece of treated dough and contacting the crust side 3B of a second piece of treated dough with said filling.
- Figure 4 shows a baked slice of bread dough, having a crust 6 on its entire outer surface.
- Figure 5 shows the slice having shaving away a thin top layer and cutting the slice in parts, each small slice comprises an outer crust area 7 and an outer non-crust area 8.
- Figure 6 shows a pizza which is prepared by applying a filling 9 to the crust side of one of the small slices.
- a pizza dough product was prepared by mixing Flour 750g Groundnut oil 51g Whole egg powder 34g Yeast 25g Water 328g Salt 11g
- the dough obtained was rolled out into circular sheets having a thickness of 0.4cm and a diameter of 15cm, and subsequently proofed for 45 minutes at a temperature of 30
- the product was parbaked in a bakery oven for 7 minutes at a temperature of 220
- the resulting product was substantially flat and had a thickness of 1.2cm.
- the product was divided into two slices having a thickness of 0.6cm.
- a pizza filling was applied to the flat crust side of each slice by first applying a tomato sauce, followed by the application of vegetable pieces and cheese particles.
- the two pizzas where each wrapped in a moisture-impermeable bag, frozen and then stored at -20
- the products were prepared for consumption by heating in a conventional oven for 15 minutes at 200
- a bread dough was prepared by mixing Flour 750g Sugar 15g Yeast 32g Dough conditioner 16g Skimmed milk powder 14g Salt 18g Yolk powder 45g Gluten 8g Margarine 70g Water 337g Fat 135g
- the dough obtained was proofed for 30 minutes at 37
- the product was baked in a bakery oven for 8 minutes at a temperature of 180
- the resulting slabs were substantially flat and had a thickness of approximately 8 mms.
- Each of these these slabs was divided lengthwise into two similar bread slices having a thickness of 4 mms.
- a bechamel type filling was applied to one of these two bread slices on the crust side.
- the second of these two slices was combined with said first slice by contacting the crust side of said second slice with the filling, thus giving a sandwich-type food product.
- the edges of the product were sealed by pressure, and the product was frozen and then stored for 3 weeks at -20
- the product was prepared for consumption by toasting under a pre-heated grill for approximately 10 minutes.
- the final product was non-soggy and had an attractive, open bready texture.
- slices of bread dough were prepared, baked and divided into pieces as described in Example II.
- a bechamel filling was applied to one of said pieces on the non-crust side, a second piece was combined with said first piece by contacting the non-crust side of said second slice with said filling, thus giving a sandwich-type food product.
- the product was sealed, frozen, stored and then prepared for comsumption such as described in Example II.
- the final product was soggy on the inside and the filling had been absorbed by the dough.
- the water, yeast and sugar are premixed to activate the yeast.
- the other ingredients (except the PO45) are added to the yeast solution, and mixed in a 'Hobart' mixer on 'speed 1' for 2 minutes.
- the PO45 is added to the dough towards the end of the mixing period. Samples of the dough were then rolled into 2mm sheets, and then subjected to different processes;
- Proving times were 37
- the restraint was foil covered cardboard on top of the dough sheet.
- Both dough pieces had a crusty lower surface, with softer upper surfaces, that produced by method (b) having a more open surface structure.
- sample b which yielded a thin flexible sheet of dough with a crusty lower surface and a more open, aerated upper surface with little skinning.
- sample b When water was sprayed on the upper surface of the dough to inhibit skinning, the samples tended to adhere to the restraining surfaces in places, with the dough surfaces subsequently peeling off, which again gave an open texture but in a less controlled manner.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB888806703A GB8806703D0 (en) | 1988-03-21 | 1988-03-21 | Food product |
GB8806703 | 1988-03-21 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0334568A2 true EP0334568A2 (de) | 1989-09-27 |
EP0334568A3 EP0334568A3 (de) | 1990-05-30 |
Family
ID=10633814
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP89302701A Withdrawn EP0334568A3 (de) | 1988-03-21 | 1989-03-20 | Nahrungsmittel und Verfahren zu derer Herstellung |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP0334568A3 (de) |
GB (1) | GB8806703D0 (de) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0908102A2 (de) * | 1997-10-10 | 1999-04-14 | Foodinvest Group S.r.l. | Ein Teig mit Salz und daraus hergestelltes Sandwich |
EP2225944A1 (de) | 2009-03-02 | 2010-09-08 | Dr. August Oetker Nahrungsmittel KG | Verfahren und Vorrichtung zur Herstellung flacher Backwaren mit offenporiger Unterseite |
WO2011051062A1 (en) * | 2009-10-30 | 2011-05-05 | Nestec S.A. | Pizza sandwich |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1575855A (en) * | 1924-10-01 | 1926-03-09 | Harry E Mali | Bread and the like and process of manufacturing the same |
US4348949A (en) * | 1970-04-22 | 1982-09-14 | Selleck George L | Non-saturable bun |
US4725444A (en) * | 1985-10-08 | 1988-02-16 | Wilkins Robert J | Method of making buns or like products produced from dough |
-
1988
- 1988-03-21 GB GB888806703A patent/GB8806703D0/en active Pending
-
1989
- 1989-03-20 EP EP89302701A patent/EP0334568A3/de not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1575855A (en) * | 1924-10-01 | 1926-03-09 | Harry E Mali | Bread and the like and process of manufacturing the same |
US4348949A (en) * | 1970-04-22 | 1982-09-14 | Selleck George L | Non-saturable bun |
US4725444A (en) * | 1985-10-08 | 1988-02-16 | Wilkins Robert J | Method of making buns or like products produced from dough |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0908102A2 (de) * | 1997-10-10 | 1999-04-14 | Foodinvest Group S.r.l. | Ein Teig mit Salz und daraus hergestelltes Sandwich |
EP0908102A3 (de) * | 1997-10-10 | 1999-07-28 | Foodinvest Group S.r.l. | Ein Teig mit Salz und daraus hergestelltes Sandwich |
EP2225944A1 (de) | 2009-03-02 | 2010-09-08 | Dr. August Oetker Nahrungsmittel KG | Verfahren und Vorrichtung zur Herstellung flacher Backwaren mit offenporiger Unterseite |
WO2011051062A1 (en) * | 2009-10-30 | 2011-05-05 | Nestec S.A. | Pizza sandwich |
Also Published As
Publication number | Publication date |
---|---|
GB8806703D0 (en) | 1988-04-20 |
EP0334568A3 (de) | 1990-05-30 |
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Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
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18D | Application deemed to be withdrawn |
Effective date: 19920108 |